Cozy Butternut Squash & Spinach Lasagna is a comforting, hearty, and flavorful dish that’s perfect for cooler months. The sweetness of roasted butternut squash paired with creamy ricotta, fresh spinach, and layers of pasta creates a deliciously cozy vegetarian lasagna.
Ingredients
For the Butternut Squash Filling:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon (optional)
For the Spinach Filling:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach (or more if desired)
- Salt and pepper, to taste
For the Lasagna Layers:
- 9 lasagna noodles (either no-boil or regular, cooked according to package instructions)
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg (optional, for binding)
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Prepare the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, pepper, nutmeg, and cinnamon (if using). Spread the cubes in a single layer on a baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until the squash is soft and caramelized. Once roasted, let it cool slightly, then mash it with a fork or blend it until smooth.
- Prepare the Spinach:
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the fresh spinach in batches, cooking until wilted. Season with salt and pepper.
- Remove from heat and set aside to cool.
- Prepare the Lasagna Cheese Mixture:
- In a large bowl, combine the ricotta cheese, mozzarella cheese (reserve some for topping), Parmesan cheese, and egg (if using).
- Stir in the mashed butternut squash and mix until fully combined. Season with salt and pepper to taste.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Place the first layer of lasagna noodles on top.
- Spread a portion of the butternut squash and cheese mixture over the noodles, followed by a layer of sautéed spinach.
- Add another layer of noodles, then repeat the layering process with sauce, butternut squash mixture, and spinach.
- Finish with a final layer of noodles, the remaining marinara sauce, and top with the reserved mozzarella cheese.
- Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake for 35-40 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Serve:
- Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil or parsley, if desired.
Tips:
- Make Ahead: This lasagna can be assembled in advance and stored in the refrigerator for up to 2 days before baking. You can also freeze it for up to 3 months.
- Add Protein: If you want to add protein, consider adding cooked chicken, sausage, or lentils between the layers.
- Flavor Variations: You can add other vegetables like mushrooms, zucchini, or bell peppers for extra flavor.
- Vegan Option: Use vegan ricotta and mozzarella substitutes, and skip the egg in the cheese mixture for a vegan version.
This Cozy Butternut Squash & Spinach Lasagna is the ultimate comfort food for a chilly evening, filled with creamy textures, hearty flavors, and the perfect balance of sweet and savory.